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  • 1
    Online Resource
    Online Resource
    Micro-facts / (2007)
    Leatherhead, U.K. :Leatherhead Pub. ;
    Details
    UID:
    almahu_9947358096502882
    Format: 1 online resource (352 p.)
    Edition: 6th ed.
    ISBN: 1-84755-158-0
    Content: Micro-Facts has proved to be a useful ready reference for practising food microbiologists and others concerned with ensuring the microbiological safety of foods. Micro-Facts 6th Edition is an invaluable tool for food microbiologists everywhere, as a source book of information relevant to the prevention of food-poisoning hazards worldwide.
    Note: "The working companion for food microbiologists"--Cover. , BK1905224435-FX001; BK1905224435-FP001; BK1905224435-FP003; BK1905224435-FP005; BK1905224435-00001; BK1905224435-00168; BK1905224435-00188; BK1905224435-00254; BK1905224435-00283; BK1905224435-00293; BK1905224435-00309; BK1905224435-00322; BK1905224435-00327; BK1905224435-00331; 0331.tif; 0332.tif; 0333.tif; 0334.tif; 0335.tif; 0336.tif; 0337.tif; 0338.tif; 0339.tif , English
    Additional Edition: ISBN 1-905224-43-5
    Language: English
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    Online Resource
    HU Berlin
    FU Berlin
    Charité
  • 2
    Online Resource
    Online Resource
    Microbiology handbook; [Volume 2],: Meat products / (2009)
    Surrey :Leatherhead Pub.,
    Details
    UID:
    almahu_9947358099802882
    Format: 1 online resource (312 p.)
    Edition: 2nd ed.
    ISBN: 1-62198-173-8 , 1-84755-982-4
    Content: Animal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs. As it has a high water and protein content, and contains other water-soluble constituents, it makes a suitable medium for growth of microorganisms. The animal itself, environment, and processing condition all have a bearing on the diversity of microflora of these products. Being a highly perishable commodity, preservation plays a key role in extension of shelf life. The various preservation methods used, such as chilling, freezing, cooking, curing, drying a
    Note: Co-published by: Royal Society of Chemistry. , English
    Additional Edition: ISBN 1-905224-66-4
    Language: English
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    HU Berlin
    FU Berlin
    Charité
  • 3
    Online Resource
    Online Resource
    Microbiology handbook; [Volume 1],: Dairy products / (2009)
    Surrey :Leatherhead Pub.,
    Details
    UID:
    almahu_9947358098902882
    Format: 1 online resource (194 p.)
    Edition: 2nd ed.
    ISBN: 1-62198-172-X , 1-84755-943-3
    Content: Milk and dairy products form a central part of the human diet, as they are rich in nutrients. On the other hand, because of their high nutrient value, they favour rapid microbial growth. In some cases, this microbial growth is beneficial, while in others it is undesirable. Dairy products may be contaminated with pathogens or microbial toxins; therefore, the microbiology of these products is of key interest to those in the dairy industry. 'Microbiology Handbook - Dairy Products' provides readers with an easy-to-use reference to microorganisms found in milk and dairy products. The handbook cover
    Note: Co-published by: Royal Society of Chemistry. , 9781905224623; Micro Handbook - Dairy (FinalJan309)_FishOils.qxd , English
    Additional Edition: ISBN 1-905224-62-1
    Language: English
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    HU Berlin
    FU Berlin
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  • 4
    Online Resource
    Online Resource
    Food chain allergen management : proceedings of a conference held at Leatherhead Food Research, 20 May 2009 (2009)
    Cambridge :RSC Pub.,
    Details
    UID:
    almahu_9947358098602882
    Format: 1 online resource (111 p.)
    Edition: 1st ed.
    ISBN: 1-62198-168-1 , 1-84973-073-3
    Series Statement: Special publication ; no. 329
    Content: This book is the proceedings from a national conference on allergen management. Two leading research bodies, Leatherhead Food International (LFI), in conjunction with Campden BRI, hosted the conference to support the awareness and management of food allergens on the food industry. With food recalls due to cross contamination of allergens or incorrect allergen labelling an expensive problem for the food industry and dangerous for food-allergic consumers. Food Chain Allergen Management provides vital information on the tools available to enable businesses to manage allergens in the food chain. T
    Note: Description based upon print version of record. , Allergens Book Cover Image; i_ii; iii_vi; vii_xii; xiii-xiv; xv-xviii; 1_10; 11_22; 23_32; 33_38; 39_46; 47_52; 53_58; 59_64; 65_70; 71_74; 75_82; 83_88; 89_92 , English
    Additional Edition: ISBN 1-905224-85-0
    Language: English
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    HU Berlin
    FU Berlin
    Charité
  • 5
    Online Resource
    Online Resource
    Fish and seafood / (2009)
    Leatherhead [England] :Leatherhead Pub. ;
    Details
    UID:
    almahu_9947358098802882
    Format: 1 online resource (271 p.)
    Edition: 2nd ed.
    ISBN: 1-62198-174-6 , 1-84755-981-6
    Series Statement: Microbiology handbook
    Content: Fish and seafood are prime sources of animal protein. Because of their health advantages over red meats, the consumption of fish and seafood has increased. As catches can often live in contaminated waters, with contamination coming from human and animal sources, fish and seafood can be involved in the transmission of pathogenic microorganisms and toxins. Microbiology Handbook: Fish and Seafood provides food microbiologists and food scientists with ready reference to information on food-poisoning pathogens, and spoilage microorganisms associated with these products. This 2nd edition brings the
    Note: Description based upon print version of record. , front cover; 9781905224760nfc; i_ii; iii_iv; v_vi; vii_x; xi_xiv; 1_26; 27_52; 53_78; 79_92; 93_122; 123_140; 141_174; 175_188; 189_224; 225_240; 241_246; 247_256 , English
    Additional Edition: ISBN 1-905224-76-1
    Language: English
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    Online Resource
    HU Berlin
    FU Berlin
    Charité
  • 6
    Online Resource
    Online Resource
    Essential guide to food additives. (2008)
    Leatherhead, Surrey :Leatherhead Food International ;
    Details
    UID:
    almahu_9947358110802882
    Format: 1 online resource (351 p.)
    Edition: 3rd ed. / revised by Victoria Emerton and Eugenia Choi.
    ISBN: 1-62198-171-1 , 1-84755-923-9
    Content: Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition. Key topics include: * A basic introduction to the technology of food additives * Technical information on all food additives currently permitted in the European Union * Discussion covering the general issues surrounding the use of food additives, including the need for them * Coverage of the legal approval process for ad
    Note: Description based upon print version of record. , 9781905224500_OFC_Publicity , English
    Additional Edition: ISBN 1-905224-50-8
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    HU Berlin
    FU Berlin
    Charité
  • 7
    Online Resource
    Online Resource
    Micro-facts : the working companion for food microbiologists (2010)
    Surrey :Leatherhead Pub.,
    Details
    UID:
    almahu_9947358208902882
    Format: 1 online resource (446 p.)
    Edition: 7th ed. / revised by Peter Wareing, Felicity Stuart and Rhea Fernandes.
    ISBN: 1-62198-175-4 , 1-84973-213-2
    Content: The new seventh edition of Micro-Facts has been fully reviewed and updated to incorporate changes in the technical literature. A key change in the seventh edition is the addition of new sections on mycotoxins, food-spoilage yeasts, and factors affecting the growth of micro-organisms. A glossary of microbiological terms has also been added, together with information on twelve food-spoilage moulds that were not featured in the previous edition. The emphasis of this hugely successful book continues to be serving the needs of the food industry, whether manufacturer, retailer or caterer.
    Note: Description based upon print version of record. , Micro Facts Book Cover 2010 Image; Front matter i-ii; Foreword iii; Contents v-ix; Factors Affecting the Growth of Micro-organisms in Food 1-7; Foodborne bacterial Pathogens 8-192; Foodborne Viruses and Protozoa 193-215; Food-Spoilage Bacteria 216-285; Food-Spoilage Fungi 286-368; HACCP 369-378; EC Food Hygiene Legislation 379-398; Suppliers 399-409; Addresses of Authorities, Sources of Further Information 410-414; Internet 415-418; Glossary of terms 419-428; Index 429-437 , English
    Additional Edition: ISBN 1-905224-84-2
    Language: English
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    Online Resource
    HU Berlin
  • 8
    Online Resource
    Online Resource
    HACCP : a toolkit for implementation (2010)
    Leatherhead, Surrey :Leatherhead Pub. ;
    Details
    UID:
    almahu_9947358207302882
    Format: 1 online resource (135 p.)
    Edition: 2nd ed.
    ISBN: 1-62198-176-2 , 1-84973-208-6
    Content: Hazard Analysis and Critical Control Point (HACCP) is a systematic method to identify, evaluate and control food safety hazards. Since its initial development in the 1960's, HACCP has been increasingly used at every stage of the food chain. In many countries, it is a legal requirement for all food business operators to have some form of hazard analysis based on this system, and so there has been a growing interest in all aspects of HACCP.. Leatherhead Food Research has, for many years now, offered a comprehensive food safety training programme. These training courses are now going to be complem
    Note: Description based upon print version of record. , Publicity; i-ii; Foreword; iii-iv; Chapter 1; Chapter 2; Chapter 3; Chapter 4; Chapter 5; Chapter 6; Chapter 7; Chapter 8; Chapter 9; Chapter 10; Chapter 11; Chapter 12; Chapter 13; Index; Appendices , English
    Additional Edition: ISBN 1-905224-97-4
    Language: English
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    Online Resource
    HU Berlin
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